Toasted sourdough bread is spread with guacamole, honey pepper bacon, crumbled ‘chevre’, poached eggs, crispy onions, coriander, chia seeds and lemon zest.

Serves 1

Prep time 15 minutes


1 slice sourdough bread
1 tsp. butter
2 tbsp. guacamole
1 tbsp. Chevre ‘goat cheese’
1 egg
1 tbsp. crispy onions
1 tsp. coriander leaves
1 tsp. chia seeds
1 tsp. lemon zest

For the guacamole

1 avocado halved and mashed
1 tsp. lime juice
Drizzle of chili oil
Pinch of salt


Mix all the guacamole ingredients and store in fridge for later – always cover with a drizzle of olive oil or some lemon juice to stop from browning or leave the avocado seed in.

Butter the bread on both sides and prepare to toast. In the meantime, fill a small saucepan with water and white vinegar (ratio 400ml:50ml) bring to the boil and reduce heat to make sure water isn’t boiling anymore. Stir water to make a well in the middle and gently crack your egg into the water for two and a half minutes.

Placed toasted sour bread on a plate and generously spread with guacamole, adding the bacon on to it. Crumble goat cheese over the guacamole, followed by poached egg, sprinkled chia seeds, crispy onions, lemon zest & coriander.